1 egg cake

1 EGG CAKE
1/2 cup butter, slightly softened
1 cup sugar
1 egg, beaten until light
1 cup milk
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 1/2 teaspoons vanilla or other flavoring
This is a simple cake that can be the base of many last minute desserts. Frost with a favorite frosting, top with fresh or canned fruits in syrup and a dusting of confectioners' sugar or serve with ice cream or sliced with a sandwich of pudding or custard. Almond, lemon, orange or other flavorings may be substituted for the vanilla and grated citrus peel or ginger can be added as variations.
Preheat oven to 350°F.

Whisk together flour, baking powder and salt. Measure the milk and stir in the vanilla.

Cream together butter and sugar. Add egg and beat for 2 minutes or until light.

Stir in 1 cup of the flour mixture, the milk mixture, then the remaining flour mixture. Beat for 30 seconds, or only until combined. (For a tender cake, do not overbeat the batter once the flour has been added).

Bake in a buttered 9 inch square pan for 30 minutes or until a toothpick inserted in center of cake comes out clean.

Submitted by: CM